When adding harissa to the pan, try to use the runny stuff that sits on the top of the jar. This will add oil to the mix and help spread the flavour more evenly.
Wine writer Susy Atkins mixed the sharp, fresh flavour of pomegranate with the heat from harissa and brought us this delicious sweet and savoury popcorn recipe.
Serves 1-2 people
4 tablespoons of unpopped popcorn
20g salted butter
2 tablespoons runny honey
2 tablespoons pomegranate syrup
1 teaspoon harissa
Melt the butter gently, then add the honey, pomegranate syrup and harissa and bring to a very low simmer for a minute, stirring all the time.
With the popped popcorn in a container, spoon on the mixture and stir thoroughly before serving, preferably while still warm.
This makes a mildly spicy, sweet sauce; simply increase the amount of harissa for a hotter result!
Wine and food lover
Susy Atkins is an award-winning writer, broadcaster and wine connoisseur. Suzy is the author of 11 popular wine and drinks books and also writes a column in the Sunday Telegraph. Click here to visit Susy’s website.